| motorfamilymotorcity, Concur with paddy99 on boiling (get a rope as they say on the PACE piquante commercial). I have a couple of BGE and smoke them also takes about 4-6 hours depending on dome temp 210 - 250 degrees. However on my weber kettle I set it up for and indirect cook with a drip pan under the racks of ribs. At the start of the cook I have the bottom vents half way open and dome vents fully open. I have found this to be around 350 degrees or hotter. I grill the ribs bone side down membrane removed for about 50 minutes at this point I take a look at them and if the meat has pulled back a quarter to half inch I sauce them and put them back in the grill for another 10-15 minutes. Sauce them at the end of the cook if you desire to avoid burning the sugar in the sauce. They are tender but do not pull off the bones as easily as truely smoked ribs do. They are pretty darn good though. Don't know if you have the rotisserie ring for you kettle if you do you might want to try ribs done this way. Not the tradional smoked flavor but darn good also. Very Respectfully,
Jeff
GO NAVY!!!!!! | 
